On the side, serve vinaigrette-dressed coleslaw.
3 tablespoons honey
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
3/4 teaspoon freshly grated lime peel
1/4 teaspoon coarsely ground black pepper
4 pieces wild salmon fillet, 3/4 inch thick (about 6 ounces each), skin removed
3 tablespoons chopped fresh cilantro leaves
1. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 teaspoon very hot water until blended.
2. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon.
3. Place salmon on grill or grill pan over medium heat and cook 10 minutes or just until salmon turns opaque throughout and flakes easily when tested with a fork, carefully turning salmon over once with wide metal spatula.
4. Sprinkle salmon with cilantro and serve with lime wedges.
(based on individual servings)
Total Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 86 mg
Sodium: 485 mg
Carbohydrates: 13 g
Fiber: 0 g
Protein: 30 g
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